Snack · Side
Baba Ganoush
A smoky roasted eggplant dip with tahini, lemon and garlic. Serve with pita and vegetables.
⏱ 1 hr 10 min (10 min prep, 45 min cooking, 15 min waiting)
🍽 Serves 8 · about 1/4 cup
make aheadlunchbox
vegetarianvegangluten freedairy free
ContainsSesame. Check the labels on what you buy; brands differ.
Ingredients
Dip
- 2 Eggplant
- ¼ cup Tahini
- 3 tbsp Lemon juice (bottled)
- 2 clove Garlic, grated
- ¾ tsp Table salt
- ¼ tsp Ground cumin
- 2 tbsp Olive oil
To serve
- 4 Pita bread, cut in wedges (optional)
- 1 Cucumber, sliced (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: rimmed baking sheet, fork, colander or strainer, food processor (optional).
- Heat the oven to 450°F. Prick the eggplants all over with a fork and set on the baking sheet.
- Roast 40 to 45 minutes, turning once, until collapsed and very soft. Let cool 15 minutes.
- Split the eggplants and scoop the flesh into a strainer. Let it drain 5 minutes; discard the skins.
- Mash the flesh with a fork (or pulse in a food processor) with the tahini, lemon juice, garlic, salt and cumin. Spread in a bowl and drizzle with the oil.
Make aheadKeeps 4 days in the fridge, covered. The flavor gets smokier overnight.
↺ LeftoversSpread in a wrap with chicken or vegetables, or use as a sandwich spread.
🧒 With kidsKids can scoop the soft eggplant from the skins with a spoon once cool.
Gluten-free swapServe with vegetables or gluten-free crackers instead of pita.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.